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Asian Noodle SaladThis Salad is a MUST for everyone to try!
It's beautiful, colorful, fun to make and a true hit!
You might just want to keep this one and try it out very soon.
SALAD INGREDIENTS
1 package Linguine Noodles, Cooked, Rinsed, And Cooled
½ heads Sliced Napa Cabbage, Or More To Taste
½ heads Sliced Purple Cabbage, Or More To Taste
½ bags Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
Chopped Cilantro - 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
FOR THE DRESSING:
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
⅓ cups Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapeno's, Chopped ( I omitted these, call me whimpy)
Chopped Cilantro
Preparation Instructions:Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.
adapted from the
Pioneer Woman Cooking Blog 
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A sweet and healthy snack for celebrating the end of school year or preparing for those summer afternoons when the kids are "hungry!"
Sugar-n-Spice Popcorn
4 quarts air-popped popcorn
3 Tbls. butter
1/4 cup sugar
1 Tbls. water
1 tsp. cinnamon
1/4 tsp. salt
Place popcorn in large bowl. Melt butter over low heat. Add sugar, water, cinnamon and salt. Cook and stir over low heat until sugar is dissolved. Pour over popcorn. Toss to coat. Spray non-stick cooking spray onto 12x18 baking sheet. Place popcorn on sheet and bake at 300 degress F. for 12-15 minutes. Serve immediately.
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White Texas Sheet Cake
1 cup butter
1 cup water
2 cups all-purpose flour
2 cups sugar
2 eggs, beaten
1/2 cup sour cream
1 teaspoon almond extract
1 teaspoon baking soda
1 teaspoon salt
FROSTING:
1/2 cup butter
1/4 cup milk
4 1/2 cups powdered sugar
1/2 teaspoon almond extract
1 cup sliced almonds (optional)
In a large saucepan, bring butter and water to a boil. Remove from the heat; stir in the flour, sugar, eggs, sour cream, almond extract, baking soda and salt until smooth.
Pour into a large greased sheet pan. Bake at 375° F for 20 minutes or until a toothpick inserted near the center comes out clean and cake is golden brown. Cool for 20 minutes.
For frosting, in a large saucepan, combine butter and milk. Bring to a boil. Remove from the heat; stir in sugar and extract. Spread warm over cake. Sprinkle almonds over top.
Serve with fresh berries. A sweet and healthy snack for celebrating the end of school year or preparing for those summer afternoons when the kids are "hungry!"
Sugar-n-Spice Popcorn
4 quarts air-popped popcorn
3 Tbls. butter
1/4 cup sugar
1 Tbls. water
1 tsp. cinnamon
1/4 tsp. salt
Place popcorn in large bowl. Melt butter over low heat. Add sugar, water, cinnamon and salt. Cook and stir over low heat until sugar is dissolved. Pour over popcorn. Toss to coat. Spray non-stick cooking spray onto 12x18 baking sheet. Place popcorn on sheet and bake at 300 degress F. for 12-15 minutes. Serve immediately.
www.SAVVYGIRLCOMPANY.com
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What a great mid-day snack to cure the munchies or the perfect appetizer for a dinner party.
Hummus
15 oz. can garbanzo beans drained, liquid reserved
1-2 garlic cloves (base on personal preference)
1 tsp. ground cumin
1 Tbls. olive oil
1/2 tsp. black pepper
1/2 tsp. salt
Combine garbanzo beans, garlic, cumin, salt, and olive oil in a food processor. Blend on low speed, gradually adding reserved garbanzo bean liquid, until desired consistency is achieved.
Serve with your favorite veggies, pita or crackers
SavvyGirl.com
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FROM SAVVYGIRL FOODS! Cake Mix Cookies
2 eggs
2/3 cup shortening
1 teaspoon vanilla
1 cake mix
1 cup favorite mix-in*
Mix eggs, shortening and ½ of cake mix until light and fluffy. Add remaining cake mix and vanilla.
Stir in one cup of mix-in, or a little more, to mixture. Drop by teaspoon onto lightly greased cookie sheet and bake 9-10 minutes at 375°F. Makes 32-36 cookies.
*Mix-ins: try chocolate chips, toffee pieces, m&m’s, peanut butter chips or pieces, or my personal favorite mint m&m’s (found only at Christmas) or the new Premium m&m’s (see picture below and purchased at Target)
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FROM MY FRIEND SAVVY GIRL COMPANY!!!
CLICK HERE! I wanted to share the recipe!!
Asian Noodle SaladThis Salad is a MUST for everyone to try!
It's beautiful, colorful, fun to make and a true hit!
You might just want to keep this one and try it out very soon.
SALAD INGREDIENTS
1 package Linguine Noodles, Cooked, Rinsed, And Cooled
½ heads Sliced Napa Cabbage, Or More To Taste
½ heads Sliced Purple Cabbage, Or More To Taste
½ bags Baby Spinach, Or More To Taste
1 whole Red Bell Pepper, Sliced Thin
1 whole Yellow Bell Pepper, Sliced Thin
1 whole Orange Bell Pepper, Thinly Sliced
Chopped Cilantro - 1 Bunch, To Taste
3 whole Scallions, Sliced
3 whole Cucumbers Peeled And Sliced
1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
FOR THE DRESSING:
1 whole Lime, Juiced
8 Tablespoons Olive Oil
8 Tablespoons Soy Sauce
2 Tablespoons (up To 3 Tablespoons) Sesame Oil
⅓ cups Brown Sugar
3 Tablespoons Fresh Ginger Chopped
2 cloves Garlic Chopped
2 whole Hot Peppers Or Jalapeno's, Chopped ( I omitted these, call me whimpy)
Chopped Cilantro
Preparation Instructions:Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.
Note: dressing keeps for up to three days before serving, without cilantro.
adapted from the
Pioneer Woman Cooking Blog
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When Healthy Meets Indulgence!
At SavvyGirl ,we definitely have a thing for Strawberries and it's been a few years since we last posted about our favorite Valentine's Day Treat.
So, this year we wanted to remind you of how easy it is to make this beautiful decadence. They will definitely bring a smile to your sweeties when they come home from school and friends or neighbors will go crazy when a small plate of these show up on their doorstep!
Buy your strawberries, wash them, pat dry and then melt your favorite chocolate and then dip away! Get a little creative by putting vanilla chocolate into a baggie, cut the corner and drizzle drizzle for a a little extra pizazz!
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Banana Cake
Cream:
½ cup sour cream
½ cup margarine or butter
1 ¼ cup sugar
2 eggs
Add:
3-4 mashed ripe bananas
2 cups flour
1 tsp. vanilla
½ tsp. salt
½ tsp. baking powder
½ tsp. soda
Grease and flour Jelly Roll (10x15) pan or 2 bread pans. Bake at 350° F for 20 minutes (sometimes a few extra minutes – check middle of cake).
Frosting:
1 stick butter
4 oz. cream cheese
3 cups powdered sugar
3 Tbls. Milk
½ - 1 tsp. vanilla
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Chicken Won Ton Salad
2 heads leaf lettuce, washed and torn
1 small bunch green onion
¼ cup toasted sesame seeds
¾ cup toasted slivered almonds
1 small package won tons (cut into strips and deep fried)*
3-4 chicken breasts – cooked and shredded
Dressing:
½ cup canola oil
½ cup rice vinegar (white wine vinegar okay)
½ cup sugar
2 tsp. salt
Mix together in glass jar and refrigerate for a few hours or overnight.
In large bowl, combine lettuce, onion, seeds, nuts and chicken and toss together. Just prior to serving, add won tons and dressing and toss again. (I do not use all of the dressing so go slow and depending on desire, add more dressing.)
*Note: This salad is wonderful for a large party, you might want to deep fry the won tons a day before so your house doesn’t smell like a deep fryer. Can store won tons at room temperature in an air tight container.
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Staying in this Valentines Weekend?
Enjoy this beautiful salad as part of your Valentines dinner menu!
Winter Pear Salad
Dressing:
5 tablespoons olive oil
2 tablespoons Balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon chopped green onions
Salt and fresh ground pepper
Mix dressing ingredients in jar, shake well and refrigerate.
Salad
½ head green leaf lettuce, washed and torn
½ head red leaf lettuce, washed and torn
2 ripe d’anjou pears, thinly sliced
2 ounces Asiago cheese, shredded
½ cup cashews, toasted*
In salad bowl, combine greens, 1 ½ sliced pears, cheese, and ¾ of the dressing. Arrange remaining pears, cashews and sprinkle some extra cheese over salad. Drizzle remaining dressing.
*Toasted cashews: place on foil-lined baking sheet and toast at 350°F for 10 minutes.
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Delicious & Divine......
Cinnamon Twists
1 cup sour cream
3 Tbsp. shortening
3 3/8 tsp. yeast
½ cup warm water
4 tsp. sugar
1 tsp. salt
¼ tsp. soda
3 cups flour
1 egg
Filling
¼ cup soft butter
½ cup brown sugar
1 tsp. cinnamon
Frosting:
2 cups powdered sugar
2-3 Tbsp. milk
2 Tbsp. soft butter
1 tsp. vanilla
In saucepan, combine sour cream and shortening. Let it come to a boil and remove from heat. Let cool. Mix yeast, water and sugar. When dissolved, add dry ingredients. Mix well and add egg. Mix and add sour cream mixture. Work dough until soft and smooth (by either kneading or using a mixer). Let dough rise for 20-30 minutes. Roll dough into a rectangle. Spread cinnamon filling over half of the rectangle. Fold dough over, cut with a pizza cutter into small strips and twist. Bake at 375°F for 12 minutes. When cool, drizzle frosting over twists.
CREDIT: SAVVY GIRL COMPANY
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Banana Cake
Cream:
½ cup sour cream
½ cup margarine or butter
1 ¼ cup sugar
2 eggs
Add:
3-4 mashed ripe bananas
2 cups flour
1 tsp. vanilla
½ tsp. salt
½ tsp. baking powder
½ tsp. soda
Grease and flour Jelly Roll (10x15) pan or 2 bread pans. Bake at 350° F for 20 minutes (sometimes a few extra minutes – check middle of cake).
Frosting:
1 stick butter
4 oz. cream cheese
3 cups powdered sugar
3 Tbls. Milk
½ - 1 tsp. vanilla
Credits to www.SAVVYGIRLCOMPANY.com
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I Love Chocolate Chip cookies !
Every once in a while, I love to surprise my girls with cookies and milk when they return home from school. My mom always baked the best after school cookies, so I guess it runs deep within me. Recently, I have been searching around for a great chocolate chip cookie recipe and was so happy when I came across this one from
Our Best BitesIf I try something more than once, then it must mean it's worthy!!
( I have already made these twice in 10 days)
½ c. butter
½ c. high-quality tub margarine (like Smart Balance)
¾ c. white sugar
1 c. brown sugar
2 eggs
1 tsp. vanilla
3 1/2 c. flour
¾ tsp. salt
¾ tsp. baking soda
1 12-oz. bag chocolate chips
Cream together butter, margarine, sugars, eggs, and vanilla. In a separate bowl, sift together flour, salt, and baking soda. Add to creamed mixture and beat well. Stir in chocolate chips.
Bake at 350 degrees for 10-11 minutes until lightly browned. Every oven is different, so make sure to keep your eye on them until you know for sure how they will cook in your oven. Makes about 4 dozen.
*** Note, the original recipe calls for only 3 cups of flour but I always add in an extra 1/2 cup flour for a more chunky cookie. On Saturday, I was out of chocolate chips ( I know, what kitchen is ever out of these?) So, we just chopped up a Hershey's chocolate bar and added in a cup of M&M's -- they were so yummy!
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Chocolate Buttermilk Cake
2 cups white sugar
2 cups flour
½ cup cocoa
2 tsp. soda
1 tsp. salt
2 eggs
1 cup buttermilk
1 cup oil
1 tsp. vanilla
Mix all ingredients. Add 1 cup boiling water. Stir only until well blended. Bake 350°F for 35-40 minutes in a lightly greased 9x13 pan.
Fudge Frosting
2 cups white sugar
½ cup butter
1 Tbls. cocoa (level)
½ cup milk
Combine ingredients over medium-high heat and boil for 2 minutes.
Add 1 tsp. vanilla and cool completely.
Beat until slightly thickened. (It will look a bit runny). Spread over cake.
Compliments of Savvy Girl
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Staying in this Valentines Weekend?
Enjoy this beautiful salad as part of Valentines dinner menu!
Dressing:
5 tablespoons olive oil
2 tablespoons Balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 tablespoon chopped green onions
Salt and fresh ground pepper
Mix dressing ingredients in jar, shake well and refrigerate.
Salad
½ head green leaf lettuce, washed and torn
½ head red leaf lettuce, washed and torn
2 ripe d’anjou pears, thinly sliced
2 ounces Asiago cheese, shredded
½ cup cashews, toasted*
In salad bowl, combine greens, 1 ½ sliced pears, cheese, and ¾ of the dressing. Arrange remaining pears, cashews and sprinkle some extra cheese over salad. Drizzle remaining dressing.
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A perfect Winter treat to share with your neighbor or a friend!
Just stack six up in a cellophane bag, tie with a pretty ribbon and deliver with a smile!
Molasses Gingersnaps
¾ cup shortening or margarine (not butter)
1 cup sugar
¼ cup molasses
1 egg
½ tsp. salt
½ tsp. ginger
2 cups flour
2 tsp. baking soda
1 tsp. cinnamon
½ tsp. cloves
Cream shortening and sugar. Add egg and molasses. Combine dry ingredients. Slowly add dry mixture to wet. Chill dough for about one hour. When dough is firm, form into balls. Roll in sugar and place on ungreased cookie sheet. Bake at 375 degrees for 8 minutes or 350 degrees for 10 minutes.
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This quick treat has been a favorite for the last 3 decades and while this recipe keeps changing on the back of the cereal box, this recipe has stood the test of time in our family and we prefer the original version.
S'mores - "Golden Grahams" Style
3/4 cup light corn syrup
3 Tablespoons margarine
1 pkg. (11.5) ounce milk chocolate chips
1 tsp. vanilla
9 cups Golden Grahams cereal
3 cups mini marshmallows
Heat syrup, margarine and chips to boiling stage. Stirring constantly, remove from heat and stir in vanilla. Pour over cereal and toss until coated. Fold in marshmallows. Press in greased 9x13 pan with back of buttered spoon or spatula.
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When in a pinch, try this wonderfully light and fluffy version of cheesecake with just a hint of lemon. Serve with whipped cream or better yet, some fresh raspberry sauce. Enjoy.
Creamy Lemon Cheesecake Pie
(taken from the Honey Maid Graham Pie Crust Package)
2 pkg (8oz.) cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
1 Tbls. fresh lemon juice
1 tsp. grated lemon peel
2 eggs
1 Honey Maid Graham pie crust
Preheat oven to 375 degrees. Beat cream cheese in a bowl until creamy. Add sugar, beat until well blended. Add sour cream, lemon juice and peel; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour mixture into pie shell. Bake 35-40 minutes or until center is almost set. Cool completely on wire rack. Refrigerate 4 hours or overnight.
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Once the Holidays are over make yourself one of these to relax with!
Whole Wheat Bread
Crisp Bacon
Fresh Sliced Tomatoes
Fresh Lettuce
1 tsp. mayo
And, Enjoy!
Take Advantage of the Fall Tomato Harvest, indulge in making your favorite whole wheat bread and enjoy a forever CLASSIC!
COMPLIMENTS OF
http://savvygirlcompany.blogspot.com/search/label/Cooking%20Tip%20Thursday
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I grew up with this amazing recipe and we hope you love it!
Caramel Bundt Rolls18 frozen rolls (I use Rhodes brand)
½ cup chopped nuts (optional)
½ cup butter
¾ tsp. cinnamon
¾ cup brown sugar
1 (3 oz.) pkg. regular “cook and serve” butterscotch pudding
Grease bundt pan. Line with nuts. Place frozen rolls on top of nuts. Sprinkle pudding on top of rolls. Melt margarine, sugar & cinnamon. Pour evenly over top of rolls. Set out uncovered 6-8 hours. Bake 350°F, 25-30 minutes. Turn upside down immediately onto large plate.
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